Portable lunch anyone?

It’s Monday and in this house that means there needs to be food for lunches for kids that is easy to take along.
A real good dish is deviled eggs because you can dress them up and it won’t get old.
Here are two of my favorites.

Smoked Salmon Deviled Eggs

This recipe is for 8 eggs (16 halves)

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
2.5 ounces smoked salmon
6 sprigs chives.
salt and pepper to taste.
Cut eggs in half lengthwise and set the yolks aside. Refrigerate the white halves.
In a bowl or a small food processor combine yolks and the remaining ingredients until smooth.
Refrigerate for 30 minutes. This is so the flavors can set. You might need more salt or pepper, something that might not be clear at the mixing.
Add more salt or pepper if needed.
Fill egg halves with the mixture.
Sprinkle some parsley or chives over the plate.

Curried Salmon Deviled Eggs.

8 Hard Boiled eggs, peeled.
2 tablespoons mayonaise
2 tablespoons sour cream or Greek Yogurt
4 ounces of canned salmon ( I used a “snack pack” for kids lunches)
2 teaspoons of curry powder
1/8 teaspoon Cayenne powder
tiny dash of hot sauce, 1/8 teaspoon worth
Mix all ingredients together and refrigerate for 30 minutes.

I learned the hard way that the taste right after mixing can be less spicy, it’s in the “maturing” of the mixture that can bring on a kick.
I tend to like spicy but the batch I made once for Resident’s Teen’s birthday was definitely not kid appropriate. Lesson learned. I cook some extra eggs just in case it is too spicy or too salty.

Fill egg halves
Sprinkle with a little paprika powder for looks.
Refrigerate until you are going to serve them, be sure to have one of each before you set it out. In my house they disappear in seconds.


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